Baked Pesto Caprese Chicken

Basil Herbs Baked Pesto Caprese Chicken Breasts Recipe by Ash's In The Kitchen

Amidst the doom and gloom, there’s a glimmer of happiness! Look what finally arrived! 💕 In celebration, I made one of my favorite dishes from my new book. I didn’t have any fresh basil, so I used homemade Pesto instead. Served with Fondant Potatoes, Garlic Herb Flatbread and a light salad! 😋 Pretty sure if I ate it outside it’d be considered Smoked Caprese Chicken. 🤣

Baked Pesto Caprese Chicken

Servings: 3 Cooking Time: 40 Minutes

  • 3 large Chicken Breasts
  • 2 large Tomatoes, sliced
  • 1 fresh Mozzarella Ball; sliced
  • 1 cup Fresh Basil Pesto
  • Salt and pepper to taste
  • 2 cups Marinara Sauce
  • 1/4 cup Balsamic Vinegar (optional)

  1. Preheat oven to 375°F.
  2. Sprinkle salt and pepper over both sides of chicken and drizzle with olive oil.
  3. Spread the marinara in an even layer over the bottom of a baking dish and nestle the chicken over top. Layer the tomato, mozzarella and pesto over the chicken. Cover the baking dish with foil and bake for 20-25 minutes.
  4. Uncover and bake for an additional 10 minutes or until the mozzarella is golden brown and the internal temperature of the chicken reaches 165°F.
  5. Drizzle with Balsamic Vinegar and serve.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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